A nice use for overripe tomatoes. We've always made it with big slicers; if you used paste tomatoes, I imagine you would need less cooking time. If you wanted to, you could run it through a food mill afterwards and turn it into paste. It's great spread on fried eggplants, crackers with chevre, or stirred into scrambled eggs.

Based on a recipe from thekitchn.com.

8-10 ripe tomatoes, cored and quartered 1 HEAD of garlic, slivered Olive oil Kosher salt and freshly ground black pepper 1/2 teaspoon cinnamon, freshly ground 1/2 teaspoon cuminHeat the oven to 325°F. Generously oil the bottom of a rimmed cookie sheet or lasagne pan. Fill the pan with tomatoes, cramming as many as possible in (this helps it not to burn later on). Scatter the garlic on top and sprinkle on the spices. Drizzle with more olive oil - be generous, as it carries the flavors and makes the whole thing come together.

Bake at 325°F for about 3 hours, or until the tomatoes are very soft and there is little visible juice when you stir. I mash them around after the first hour and then every half hour thereafter.

Remove from the oven and let cool. Mash to an even consistency, if necessary. Keep refrigerated - should keep for 2 or more weeks, though you'll probably eat it all before then, or you can freeze it for later.